Welcome to The Gluten Free Experience! In my blog you'll find my recipes, tips, secrets and more in order to cook and bake wonderful 100% gluten-free good eats from a 5+ year gluten-free house wife.

Wednesday, December 7, 2011

Recipe - Cream Seafood & Corn Chowder

I have to admit I started writing this entry about 2weeks ago, it really never seems to amaze me how fast time flies. The first part of the post doesn't even follow a time line any more so I just deleted about an hour worth of typing I had done! Oh well... today is another day and another recipe. I'm sorry to all that are watching my blog that I haven't been here posting but I will try to be here more often and perhaps I'll even be able to bring you new photos/posts while I'm on the go as I also just got a new little 'toy' yesterday and that is a new cell phone... the Samsung Galaxy Y s5360... ok ok specifics but basically it's a smart phone with Android which is needed to run stuff flash based. It is also run/own by Google itself so I can even blog from it with patience.

For today I have this wonderful recipe that I also made for the time my husband had off for his birthday in late October. With all the wonderful seafood that I had bought for the Posh Fish Pie at that time too, I had lots of fresh crab meat left and decided on a soup that looked rather yummy and the end result was really nice... creamy crab and corn chowder... a perfect soup for a small starter or even with a nice piece of salmon next to it as a main dish! This recipe didn't make *huge* amounts or anything but since I made this with our meal instead of as our meal, I had enough left over to send a nice helping with my parents when they came to visit the next day... they liked it too!

This soup is actually rather easy to make I think. Actually most soups I've made are pretty easy I think. Start off by making sure your potatoes and bell pepper are chopped into small pieces. Place in a 2 quart pan and add the 2 1/2 cups chicken stock. I usually end up using that amount of water and adding stock cubes instead.

Once the bell pepper is tender and the potatoes cooked through, remove half the mixture to another bowl and set aside for a moment. The other half that should still be in your pot, you need to puree either with a stick blender or if you don't have one, a standing blender will do just as well.

Pour reserved mixture back into puree'd mixture and stir. Bring back to a low simmer and add the milk, crab and corn. When warmed through, add parsley and serve.

It's a wonderful soup if you like crab. The stuff I had was a bit too fine for this dish though so it kind of got lost texture wise so if you can get chunked crab meat then do so, it'll be well worth the cost to have bigger pieces. You could of course also choose to buy fresh crab and do it that style. I do plan to show you how to boil crab and lobsters at some point in my blogging future!